It’s a fact; Blueberries pair amazing with every citrus fruit. These Blueberry Orange Rolls is one delicious example out of many more.
I made these from scratch using a homemade Blueberry-Orange Jam and a Cardamom spiced bread dough. Both of these give an intense flavour and the sweet, cream cheese frosting on top balances the tartness of the filling.
I love how these rolls go so well with my cup of morning coffee. Also, without a doubt, it is quite a treat on it’s own!
How to make Blueberry Citrus Rolls
To create the Blueberry Orange Rolls, we start be preparing the dough. I find using a stand mixer much helpful when kneading and it also helps with getting a super soft dough with lesser effort. However, you can just knead with your hands if you don’t have one.
Letting the dough proof for an hour or two is a key step. And while the dough doubles in volume, we take out our handy old saucepan and create the blueberry orange jam. It’s super easy to make, just add in the blueberries, sugar, orange zest and juice and let it come to a boil. Cook for around 10 minutes until it slightly reduces in volume. Cool completely.
Once the dough doubles in size and the jam has completely cooled and thickened, we roll the dough into a large rectangle sheet. Spread the jam evenly on all sides, leaving a small margin at the edges to ensure they don’t spill out.
Start rolling from the long side creating a log, slice it up and place on a greased baking pan. Give it a second proof, by covering and letting it rise for another 30minutes. Then we bake!
Make the simple cream cheese frosting, just by whipping together cream cheese, powdered sugar and heavy cream/milk. I like mine on the thicker side, but you can adjust the consistency to your preference just be adding more or less heavy cream/milk.
Once baked, let cool for 10minutes. Then, glaze it up and enjoy them warm!
Blueberry Orange Rolls with Cream Cheese FrostingCourse: DessertDifficulty: Medium
- For the Rolls
2 1/4 Tsp active dry yeast
1/4 cup granulated sugar
1/4 cup water
3/4 cup whole milk
3 and 1/2 cups all-purpose flour
1 and 1/2 Tsp cardamom powder
1 Tsp salt
1/4 cup unsalted butter, melted
- For the Blueberry Orange Jam
1 cup fresh or frozen blueberries
1 Tbsp orange zest
2 Tbsp orange juice
1 cup granulated sugar
- For Cream cheese Frosting
115gm cream cheese, full fat
3/4 cup powdered sugar
1-3 Tbsp milk or heavy cream (as required)
- Make and Proof the Dough
- In a large cup, mix the yeast and sugar together. In another pot, heat the water and whole milk until it is lukewarm (about 115°F or 46°C). Pour this over the yeast and let it sit for about 10minutes until bubbles start forming on the top.
- In a bowl of a stand mixer, stir in flour, cardamom powder and salt. Add the yeast mixture, followed by the melted butter and egg. Knead for about 10minutes using a hook attachment until you get a smooth ball. (About 15-20mins if you’re doing by hand)
- Spread a little vegetable oil around the dough, cover with a wet towel and let it proof for about an hour or two, until it doubles in size.
- Make the Blueberry Orange Jam
- In a saucepan, add and stir together blueberries, sugar, lemon zest and lemon juice. Turn on the heat at medium and keep stirring slowly until all the sugar dissolves.
- Turn up the heat slightly and mash the berries, leaving a few whole. Let it come to a boil for about 10-15mins while continuously stirring. It will reduce in volume and would have a thicker consistency.
- Transfer jam into a bowl or container and let it cool completely. It is better to make this in advance and keep it refrigerated.
- Roll up the Dough and Bake
- Once the dough doubles in size, punch it down and transfer it to a floured surface. Roll it into a large rectangle sheet, approximately 1 cm thick.
- Spread the blueberry orange jam evenly on top of the dough leaving a cm margin at the edges to ensure they don’t spill out. Roll the dough from the longer side until it becomes a log. Using a serrated knife, slice up the log into rolls approx 2 inch slice each.
- Grease a large pan with butter and add the rolls into it, swirl side facing up, leaving a little gap between each. Cover and let it rest for another 30minutes to double in volume. Once it rises, bake in a preheated 180°C oven for about 30minutes or until you notice the top turning golden brown.
- Whip the frosting. Glaze on top. Enjoy!
- Create the frosting by whisking the cream cheese and powdered sugar together. Add the milk/heavy cream one tablespoon at a time until you get the consistency of your preference.
- Spread on top of your freshly baked Blueberry Orange Rolls and Indulge!
- It is better to make the blueberry jam at least a few hours in advance or to refrigerate it until it sets a little. This will help prevent much spillage while you’re rolling and slicing up the dough.